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If you like Asian flavors I highly recommend the House of Tsang® stir fry sauces. For this dish I used the Classic Sauce which has mostly soy, sherry wine,
garlic and ginger that makes it super tasty when added with a protein (chicken in this dish) and a variety of vegetables. You can really add just about
anything from the fridge so this doesn’t have to be a ‘special trip to the market’ kind of dish.

The key to making this meal in under 35 minutes is to start the rice first. When I walk in the door I immediately put the brown rice into my rice cooker
and then I start the prep of cutting the vegetables and sautéing everything together. If you don’t have a rice cooker, no problem, simply start the
rice when you get home; change your clothes, pet the dog (or kids) and then get started with the dinner prep. Another shortcut is to use boneless chicken
tenders instead of the breast so you do not have to prep the chicken by cutting it into strips. Plus, if you’re one of those people that doesn’t like
to handle raw meat, this definitely limits your interaction!

As the rice is cooking, add the sesame oil and garlic to a large sauté pan. Heat for a few minutes and add the chicken tender pieces. Add the salt &
pepper to the chicken. Cook until the chicken is no longer pink. Add the onions and peppers and sauté for 3-5 minutes until onions are slightly opaque.
Add the stir fry sauce to the pan and stir until the chicken and vegetables are thoroughly coated. Let cook on medium heat for another 3-5 minutes.
Add the mushrooms, snow peas and green onion and stir until coated. Cook another 3-5 minutes. Spoon a cup of rice into a bowl and add a scoop of the
stir fry on top. And now moan your way through another wonderful meal! (PS This tastes even better the next day for lunch or dinner.)